Light Strawberry Jam

Three ingredients - but no sugar - for delicious homemade strawberry jam!
canning

Ball Brand Canning

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This recipe is courtesy of FreshPreserving

6
Servings
107
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Cups crushed strawberries
  • 1 Cup unsweetened white grape juice
  • 3 Tablespoons Ball RealFruit Low or No-Sugar Needed Pectin
  • 6 Ball (eight oz) half pint glass preserving jars with lids and bands

Directions

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.

COMBINE strawberries and juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary.

LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Nutritional Facts

Total Fat
1g
1%
Sugar
12g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
20g
15%
Protein
2g
4%
Vitamin C, total ascorbic acid
54mg
72%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
48mg
5%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
11µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
4mg
1%
Phosphorus, P
65mg
9%
Sodium, Na
206mg
14%
Water
34g
1%
Zinc, Zn
1mg
13%

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.